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Foie gras

One of the most contentious foods. California State Senator John Burton says foie gras cultivation is cruel and has got it banned from the state from 2012. But he wants it banned from the nation. What about the cruelty to those millions and millions of chickens we eat daily?

 

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Starters: Foie Gras Creme Caramel - 11 Feb 2009

This is one of those glamorous recipes you pay a fortune for in high end restaurants that, according to Christophe and Michelle Poteaux, owners and chefs of Bastille, who make it, turns out not to be too difficult to do. (And no objections to the foie gras, if you please, until you address how battery chickens that are eaten far more frequently are raised.) read more...

Foie gras and confits - 26 Aug 2008

Foie gras - food for the rich created out of torture? Why aren't we more worried about the state of battery hen farming? read more...

Duck & goose - 18 Nov 2007

Duck and goose, full of dark flavor, make a sumptuous change from chicken and turkey and their carcasses provide a rich soup stock. read more...

Two women to watch
There are culinary people whose careers are worth keeping an eye on. On my list of foodies to follow is Janet Cam, one of the restaurant world's really good general managers - warm but professional, with a great wine palate to boot. And she's about to be back on the floor of a new Washington restaurant in whose kitchen you'll find Roberto Donna's once right-hand/left-hand executive chef, Amy Brandwein.
Read Chef Profile...
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